With outposts in Manhattan, Athens, Las Vegas, Miami and London, Milos is easily Canada’s most successful high-end restaurant concept.
Over the decades the décor has grown far more posh (out with the corny Greek fishing nets dangling from the dining room ceiling, and in with the sparkling, marble lined bathrooms), but the food concept remains precisely the same. The idea is simply to present Greek coastal cooking at its simple best: the finest, freshest fish and seafood prepared with the most alluring Mediterranean simplicity.
The star of the show is whole fish—displayed on ice, sold by weight and, more often than not, grilled whole, dressed with nothing more than oregano, olive oil, lemon, salt and maybe some capers. The selection is exceptional: porgy, John Dory, snapper, swordfish, lavraki (sea bass), lithrini (red bream), and of course live lobster and exceptional shrimp. Vegetables and side dishes are excellent—from the Greek salad to the zucchini ribbons with tzaziki and grilled mushrooms. The place is a favourite for visiting film and entertainment industry—and anyone else equipped with a generous expense account.
Fish the way it is supposed to be. – JOHN AYLEN